Or glaze the crust, add the pastry cream, then refrigerate, let it set in the crust, and then top with the fruit. Brushing the glaze on, rather than dipping, would have avoided having the liquid glaze water down the pastry cream. Likewise, at least some of the milk soaked into the cream, thinning it. If you don't want the added fat of butter, you can just cover it smoothly with plastic wrap or parchment paper.
Crème pâtissière will not curdle at the boiling point, because the starch in the flour stabilizes the yolks. In fact, you MUST boil the custard for about a minute to denature the α-amylase in the yolks. Without boiling, the α-amylase will remain active and will "digest" the starch in the chilled custard and make it watery.
Fresh fruit + sugar = juicy juicy. Toss your fruit with sugar, let it sit for awhile so the juices start to come out, then strain out those juices. You may add the juice to the apricot jelly later during the boil, if you like. You could also add a 'barrier' on the crust with an egg wash at the end of its blind bake. Some cornstarch or tapioca powder will stiffen the custard. Saddened there were no guest star appearances today. Are they participating in the Writers' Strike? Whatever you're paying groaning fridge, whirring Hoover, and shrieking siren... treble it.
When you make a tart thst could bubble over, put the sheet pan on a lower rack and put 1/2"water in the pan. Then it can't smoke up. Also, I often disconnect my smoke detector (batteries out) and only reconnect when I'm done cooking.
I agree 100%. I am beginning to wonder if he is intentionally "messing up" in order to keep us on the edge of our seats. How can anyone do this much cooking and STILL not know what it means to add a THIN stream of fluid/oil to something you're whisking/mixing? I swear he just slops it in to make us cringe and laugh! Tricky!
Yeah, it works great. I always use it and just gently smooth the plastic wrap over the entire surface of the custard right to the edge of bowl and stick it in the fridge.
I was surprised to see that Julia's instructions to remove the skin by blanching the peaches did not include them being immediately plunged into an ice water bath to help remove the skin.
I don't know how the whole "Bowl me" thing started, as I haven't been that far back yet, but that has to be one of my favourite things on this channel for the simplicity and how well it's pulled off! And the Tarts look _amazing,_ very fun watching you get more and more confident with cooking so many different things :D
Jamie, Julia would be chuffed to bits with you. The journey was sometimes rocky but, like a true apprentice, you battled through obstacles and are now a master yourself with a bit of a slapdash attitude thrown into it. Rockstar chef on the Tubes.
Jamie, cut a crosshatch on the top of the peach. Place in boiling water for 15-20 secs. Immediately put the peaches into clod water. When they are cool enough to touch, the skins will peel off easily. Also, use freestone peaches .
I was going to also comment that he didn't do the peaches correctly but probably not his fault. I can peaches and I'm yelling at my computer NO NOT LIKE THAT!
Little side note why fruit tarts often have glazes on top: When you work with fresh fruit, they tend to go bad really fast or at least oxidise and look a little sad when exposed to air. The glaze seals them off from the air and keeps them fresh and pretty for longer ^^
@aliciaholborn6748 you would do it the same way he did in the video (cover raw crust with foil then add weights) except instead of pouring in the pie weights you would pour in sugar instead
Your peach will peel and pull off the pit more easily if it's properly ripe (even freestone peaches don't want to let go when the flesh is still immature.) Getting a ripe peach these days is tricky, since they are usually shipped under ripe to resist bruising and spoiling. Look at the area around the stem: It should not have any trace of green. The stem itself should move easily, or even come off, with just a little wiggle. And if the peach doesn't smell like a peach, it won't taste like one either. Same is true for plums, nectarines, apricots, apriplums, pluots, pears, and apples (aside from the "green ripe" varieties). Don't store them in the fridge unless they are already overripe. (My family grew peaches and nectarines commercially for 3 generations, so I picked up a few tricks.)
In some places it is incedibly hard to find ripe fruits. Some cities are do far away from the orchards that fruits are taken almost green... the maturing once harvested just isnt the same..
I work for a peach farmer on Saturdays selling peaches and I have peeled a lot of peaches. Blanch 10 to 15 sec maybe 20. and dump into ice water. Let cool.. a few sec. Find the crack on the top, starting the crack cut around the peach lengthwise. Once you have cut all the way around twist and pull peach in half exposing the pit. Use a spoon to remove pit. You should now be able to to peel the half easily and cup side down slice.
the "I need to take a minute... sort out my thoughts...." (followed by a moment of staring with a vague sense of confusion into deep space) is me at work every single day. thank you for this channel
Jamie, tip for you! Roll the dough with a parchment paper above and below the dough. No need for extra flour and the dough wont stick to the surface or the rolling pin. And when its thin enough, take off the top paper and use the other paper to lift the dough up and flip it over the pie tin. No mess, no fuss 👍☺️
Jamie, you have inspired me! I made the strawberry tart today. My crème oatissiere got a bit scorched on the bottom, but it is solid and stable in the tart. My tart pan is 11” in diameter so I made more pastry and crème patissiere, but I ran out of strawberries so I have a ring of apricots and blueberries round the outside. It turned out great! It was a lot of work but totally worth it.
Chill the strawberry tart before you put the strawberries on. The custard will set up, don't use milk just lay plastic wrap or waxed paper on the surface when it is cooling. It has to come in contact with the custard to prevent the skin form forming. NEVER cut strawberries when used for something like this as they will weep and make a mess. Love Ya!
Another commenter hit us with the science on why it was watery: "Crème pâtissière will not curdle at the boiling point, because the starch in the flour stabilizes the yolks. In fact, you MUST boil the custard for about a minute to denature the α-amylase in the yolks. Without boiling, the α-amylase will remain active and will "digest" the starch in the chilled custard and make it watery."
I don't think two Tbs. of cognac is really "boozy", but you can always just leave it out if you don't like it (maybe put in some vanilla bean or something else instead).
Those tartes look supertasty and quite sexy. Pro tip; when glazing straberries, either stick them on a toothpick to help shake off the excess glaze, or glaze them on the rack, so the surplus doesn't mess up your custard. Glaze the strawberries after chilling them, the glaze will set faster, preventing it from dripping
Next time you make a cooked fruit tart stir a heaping tablespoon of corn starch or minute tapioca into the uncooked fruit. That will rectify the excess moisture after baking rather than the turkey baster method. Oh and I always look forward to your next video. Excellent show.
This is my favorite episode so far. The reference to the strawberry tart looking incredible along with the Christmas music and then saying “ Hark the herald angels sing” ! Priceless !
My mum taught me to always sprinkle a generous amount of rolled oats underneath the fruit when baking with fresh fruit, to soak up those juices (and I guess add some healthy fiber lol). Works really well :)
He was a person who once didn't know that white pepper existed. He's now making dual JC fruit tarts with patterns. I might actually try to bake when I retire. Jamie, you are an inspiration! ❤😊
For a clean finish, use a microplane to even the scraggly crust, brush on egg wash to seal the base, sides and crust top and pop back in the oven for a few minutes. This helps prevent leakage of juices, and gives a polished, glossy finish. For a fully baked crust for chilled tarts you could also brush the inside with white chocolate to seal before adding the fillings. Adding a bit of vinegar to the dough helps relax the gluten and prevents discoloration in the fridge. To make removal of the base easier place the crust into the freezer for a few minutes and it should pop right off. For a smooth, luxurious crème pat blend in some butter after it cools a little with a stick blender. You want the butter to emulsify, not melt.
Beautiful! They look scrumptious Jamie! I am a little bothered by how much i talk at your videos, lol. You're completely relatable especially to us who wanna try something new. Congratulations on your channel!
When you have seasonal fruit and just want a simple drssert, use any cookie dough you like: sugar cookie, snickerdoodle, pecan sandie, oatmeal, almond, etc. Just pat the dough into a pie pan. Arrange or dump the fruit into the unbaked crust. Sprinkle with sugar or drizzle with honey or syrup, bake 35-45 minutes on a lined sheet pan that has preheated at 375 F. Start checking at 30 minutes. If desired, brush a melted jelly (currant, apple, or quince) glaze on the cooled tart and let cool. Cut slices directly from the pie pan.
I LOVE this idea! Very modern, fast paced food provider. Queen of the short cuts! And why not? That’s why we watch Jamie, so he can spend the time replicating 70 year old recipes using 20 different pots and pans. Of course his food tastes like it came from a restaurant, but with yours we can eat quicker! Thanks❤
Not modern, actually. My German mother, were she still alive, would have been making this, with a sugar cookie dough, for a century. No idea how old it is, but VERY.
Loving peach pie and peach cake like crazy myself, I’ve done a lot of struggling with the peeling and pitting. Now I absolutely never buy peaches unless they say free stone, which means they easily come off of their pit. That’s a pro tip right there. 😅 did I mention I enjoy your channel immensely?!?!
Can I make a suggestion for the peach tart. One, I like to add a little almond flour to the crust. You can probably Google the ratios since every crust is different. It just works well with both peach and also the strawberry. I also like a slight layer of marzipan or almond paste on the bottom of the crust. Again, it pairs well with the peach. You can also make a peach filling similar to an apple pie filling with the cornstarch so it is thicker, and that way, if you have any juices released, it won't just be a liquid mess. Ok, those are my suggestions. Bon Appétit. Also, note that Julia's recipes are so old school that you can always find modern techniques to help with certain aspects of them. Cling wrap is a thing. Just use that to prevent a skin from forming over your pastry cream.
Dessert anxiety is a medical condition I didn't realize I had until today years old. Watching you tussle with it is cathartic. Thank you for your work, Jamie. Best
Your videos are so perfect for on one hand switching off the brain and on the other not feeling bad about switching off your brain. It's like a really good movie, that didn't Touch on any big subjects and you love it because it just makes you feel calm and peaceful. That's exactly what your videos are to me :)
Skinning a peach is like taking the egg shell off of a boiled egg… everyone has theories about how to make it work but in the end it is up to the peach and egg. I make a lot of peach preserves, I look for ripe peaches (which you had) I also cut an X into the bottom of the peach before dropping in the water. With how those peaches looked I am very surprised you had a problem with them. Since the pit was also hard to take out it sounds like the peaches were not actually ripe enough. But in the end you just have to go with what you have and make the best of it. Because I cut the bottom of the peach I tend to leave it in the boiling water until I see the skin starting to peel back. I also drop the peach into cold water to cool down.
I’ve been watching your videos for a bit and I’ve been intrigued by the cookbook. I’m 23 and I’ve been living on my own for four years now, but I’ve never bought a cookbook even though I religiously watch cooking youtube and love cooking in general. I’m moving to a whole a different city for uni, I have a roommate and with that comes a bigger kitchen. I want to feel more at home in my new home in a strange city so after watching your videos today I finally ordered the art of french cooking vol 1 and 2 + couple other cookbooks. I already feel bad for my roommate and I can’t wait to try out the more legendary recipes on your channel. I’m not so big on dessert, but do enjoy making it and now that I’m not living alone I have someone to feed it to. I’m going to stress-bake my way through law school. Thank you for inspiring us home chefs, young and more middle-aged to give more to our cooking hobbies.
Made one yesterday with raspberries instead of strawberries just because I wanted to try her creme patissiere, and man oh man, I don't know if it was the butter or the cognac or both of them, but it was the most delicious homemade creme patissiere I've ever put in my mouth. I've saved some to fill croissants with for breakfast tomorrow.
Dang, those tarts both look amazing. Tips to get the skin off the peaches: before placing them in the boiling water, cut a small x on the bottom of each peach. Blanch them in the water, then immediately stick them in a big bowl of ice water. The skin will peel off no problem. This also works for tomatoes! As for the pits, I got nothing. Love your videos!
Well today (Aug 15 here in Australia) marks what would have been Julia's 111th b'day. Happy Birthday Julia, you continue you to inspire me in the kitchen since I was a kid. Hence why I love this channel so much. Got something special planned Jamie? Julia's Mousse au Chocolate is like ambrosia from the gods. Soooo good. Or perhaps Julia's Queen of Sheba cake (Reine de Saba)? Yummy.
Just heard Jamie say “quick like a bunny” oh, my…the only people I’ve ever heard say that regularly are my dad’s family. So nostalgic for me, I love that! Also, I so agree this is the best cooking show on RU-vid, none better. ❤
Honestly, this is just what I needed today! Your enthusiasm is so contagious! 😊Btw it's much easier to cut the peaches in half and remove the stone before poaching. It should be easier to peel too.
So glad I came across your videos. I very much enjoy them. I loved watching Julia’s cooking shows and I’ve started rewatching them because of you. Keep up the great work.
When you poured milk on top of the custard, it diluted all of the creme that it touched, resulting in a very thin/soft custard. It would have stayed trick (and non-runny, in the tart) if you place plastic wrap onto the custard surface while chilling. But I'm certain it still tasted GREAT! Peach is also our fave - placing the slices onto parchment and roasting in the oven for a bit will remove the excess liquid in the peaches.
If you let the custard set up in the fridge before you cut into it, it won't spill all over the place. But they both looked really good. I'm partial to strawberries, but I do love peaches😊
I just this week saw a video of a guy pitting peaches with a pair of NEEDLENOSE PLIERS. You open the pliers, stick them in the peach from the stem end, and then pull out the pit. My life has been changed.
When buying peaches 🍑 there are two types freestone and cling stones….freestone, the pit doesn’t stick to the fruit. Cling stones…(what you used) sticks to the fruit, will be on the description in smaller print or ask the farmer.
To hull almost anything, strawberries to tomatoes, use Jacque Pépin's method. Place your thumb in the center of the stem or top and using a circular motion rotate the tip of a paring knife around it. It will pop right out without wasting the top of the fruit. Jacques is amazing.Good luck.
I made this tart, it was the apple tart from julia childs cookbook. It had like a apple sauce and you put sliced apples on top. I think i served it for thanksgiving and Christmas..
I grew up in the Okanagan in BC, Canada. We know fruit! The earliest peaches are usually "cling stone" - the flesh clings to the pit. Later in the season come the "free stone" -easier to pit and peel. Great for cooking and canning. Sounds like you had cling stone peaches :). I understand your frustration!
Cut an X on the bottom of the peaches (or tomatoes) - THEN put into the boiling water. Then throw into ice water. Also, put plastic wrap directly on anything pudding-like to prevent a skin from forming. -Another great vid!
Can confirm - ape-ricot in the UK. Also, it's pâtissière, not pâtisserie - the creme is named after the pastry chef, not the pastry shop. Love your show, etc, xoxo
Gorgeous! I would have toasted the almonds a bit. And glazed the strawberries on the rack next to you and let them drip off. Still darn beautiful, thanks for your show!!!
hint, cut a little x on the top of the peach (just like you do with fresh tomatoes) when you are peeling them hot water then into cold water and the skins will come off.. also put some plastic wrap across your custard touching the custard and it wont develop a skin.
